Ingredients
2/3 cup vegetable oil
½ cup flour
2 chopped onions
4 bay leaves
6 garlic cloves, smashed
25-oz can crushed tomatoes
1 cup water
6 tablespoons creole seasoning
2 lbs peeled and deveined raw shrimp
Preparation
Heat oil in pot, stir in flour to make a medium colored roux. Lower heat and add shrimp, stir and cook until pink, about 3 minutes. Add remaining ingredients and gently simmer for ½ hour. Serve over white or brown rice. Best made the day before or early in the day, turned off and left to sit until it needs to be reheated for dinner.
